Terrance Brennan's Comte Reserve Grilled Cheese with Truffle Honey

From Artisanal and 'Chef's Table'

Ingredients

2 cups grated 18 month aged Comte (18 ounces)

8 slices of country bread (1/2 inch thick)

4 teaspoons truffle honey

4 tablespoons unsalted butter, room temperature

Cooking Directions

Lay out 4 slices of bread and top each slice with 1/2 cup of cheese. Coat each of the other 4 slices with 1 teaspoon of truffle honey and place on top of the sandwich (honey on the inside). Spread the outside of each sandwich with 1/2 tablespoon butter per side.

Heat a large ovenproof saute pan over medium heat, add the sandwiches and cook until golden brown on both sides and the cheese has melted. (If the cheese hasn't completely melted, finish in an oven preheated to 350 degrees F.)

Transfer the sandwiches to a cutting board and cut in half. Plate and serve.